Raspberry Bavarois | EG12 Ep14

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Puree raspberries in a blender until smooth.

Strain the raspberry puree through a fine mesh sieve to remove seeds.

Combine raspberry puree, sugar, and lemon juice in a saucepan over low heat until sugar dissolves.

Soften gelatin in cold water for 5 minutes, then add to the warm raspberry mixture, stirring until dissolved.

Remove from heat and let cool to room temperature.

Whip heavy cream in a separate bowl until soft peaks form.

Gently fold the whipped cream into the cooled raspberry mixture until well combined.

Pour the mixture into individual molds or a serving dish.

Refrigerate for at least 4 hours or until set.

Unmold the bavarois onto serving plates.

Garnish with fresh raspberries and mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens